The most amazing apple pie…recipe

Few weeks ago we went apply picking and I had tons of gala apples slowly getting old. I tried to eat them, but I was not eating them fast enough! So I decided why not make an apple pie? Homemade is always better right?

I’ve never been a huge fan of apple pies. Never found the right mix of sweetness tartness and crunchiness in the filling until now!! The inside was the perfect combination of sweet and crunchy and tart but still had the melt in your mouth feeling. You just have to try it.

This recipe is sooo simple with just a few ingredients. The most time consuming part is peeling and cutting the apples! But if I found that I had the time to bake this pie after the kids! I cheated by buying frozen pie crust 🤗 The recipe is adapted from

1 🍋 lemon

2/3 cup sugar

Enough apples to fill your pie crust (approx 2lbs or 6-8 apples depending on size)

Defrosted, but chilled pie crust x 2 (for top and bottom)

1/4 cup salted butter

1/4 tsp ground cinnamon

Few pinches of nutmeg

1 egg, lightly beaten

    Peel, halve, and core the apples. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
    In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
  1. Remove apples from skillet and simmer juices over medium heat until thickened and lightly caramelized, about 10 minutes.
  2. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
  3. Preheat the oven to 375 degrees F.
  4. Fill pie crust with apple filling. Brush the sides of the pie crust with ehh and place the second pie crust upside down and press edges to seal.
  5. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
  6. Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool before serving.

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